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Penne, peppers and proper sausages

May 22, 2011

Despite valiant behaviour upto and beyond the final minute, Wales bowed out of the Emirates Airlines London 7s in the semis of the cup, a post-whistle missed conversion away from extra time and potentially a place in the cup final. As a result we followed suit and got on the road back to Wales, arriving in time to knock up something simple for dinner.

Penne and peppers with sausage and sauce

I cooked Cumberland sausages in the oven, boiled penne on the stove and fried off garlic and red pepper with a crumbled dried chili, which added a real kick. We combined all the ingredients and warmed through with two tablespoons of crème fraîche and the last of the tomato sauce from the pitta pizzas we had on Friday.

Spicy and warming

Simple and scrumptious, I think it’s the addition of dried chili that really makes this dish. It would be too dry without the  crème fraîche and tomato sauce, which pulled the whole meal together.

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